58 Tasting Notes
Wow – this was supremely smoky and I couldn’t take but a few sips. To be fair, I’m sick right now, so that may explain my aversion. (Stuffed up nose + smoky fire wood = Sad panda) Not sure if I’d try another Lapsang Souchong… Who knows. I really thought I’d like this one.
Preparation
I wasn’t sure if I’d like this tea because ginger and lemon can both be very strong flavors and sometimes I just can’t handle them. This one is mellow with that nice zing that ginger adds to the back of your throat. It has just enough flavor for me to wake me up but doesn’t get to be too much halfway through the cup. I used really hot water on this because I thought it was black tea (woops). Didn’t seem to hurt it much though. Yummy!
Preparation
This is going well with my strawberries and Cool Whip dessert. This blend feels kind of heavy on my tongue, almost as if it were gritty. There’s a lovely coffee note to this. I’m a coffee-lover as well as a tea-lover, so this satisfies both cravings. I think I taste a little nuttiness and a little bit of chocolate. There’s some vanilla in there somewhere.
Also, I looked up “crocant” because I had no idea what it was. Somehow, Google has been of very little help to me but I’m thinking, based on search results, that “crocant” is derived from the French word “croquant” meaning crispy and that “crocant bits” are little crispy… bits. They seem to be used in chocolates and with nougat. :9 (Can anyone clarify??)
With little crispy bits in mind, I think there’s a puffy, wafery kind of undertone to this tea. All around, this tastes like dessert – a puffy, chocolate-dusted, coffee dessert. Oh. That’s what tiramisu is, isn’t it? Well done, SensibiliTeas. Well done.
Preparation
This tea is very subtly floral. It’s really nice and I just sucked down a whole mug in ten minutes. Guess I liked it!
Preparation
Backlog: Love this tea! It’s so unique and tastes delicious. Whenever I want “green”, I get some of this. Read my review: http://mandybee.wordpress.com/2009/01/16/kokeicha-from-tantalizing-tea/
Wow! A Japanese green I’ve never heard of:) I must try:)
(this comment is after reading your review.) Ohhh… “this reminds me of matcha”. Now I’m absolutely sold=D I hate general “this is how you brew green tea” directions! I go to www.denstea.com for my Japanese green parameters, but they don’t sell a Kokeicha.:( Did you find your parameters just by experimentation or do you have a source?
Just experimented! :)
Now I’m on a search for Kokeicha parameters- they’ve gotta be out there somewhere:)
http://www.dragonwater.com/product_detail.tf/452_kokeicha_tea.html – They have some.
Use 1 level teaspoon per 6 oz cup. Heat water until steaming. Steep for 1-2 minutes.
First, I have to admit that my sample of this has been sitting in its little tin for almost three years now. (Yikes!) I hate to waste, so I thought I’d give this another try. I remember my first run with this being a bit unpleasant. I think I decided at that time that I just didn’t like chestnuts (I’ve never actually eaten one before so I can’t judge this tea based on the actual taste of a chestnut).
For being so old, I think this tea has held up pretty well. The flavors are a little light – possibly due to a short steeping time or the age of the tea – but I actually kinda like the tea this time. It’s nutty (duh) and I can still taste the tea. It blends together very nicely and is nice and mellow.
At least I wasn’t the only one…altho…I think I was overly generous with the review I posted…lol…yours is more on the mark!
lol Yeah, you’re definitely not the only one. I still haven’t figured out the appeal of these hot kool-aid teas.
I think I have one infusing at the moment…I’ll try nearly everything at least once…lol…doesn’t mean I have to give it a 2nd try…lol…am I right!? :P